howtopickle®
THE BRINE & BOTANICAL LABORATORY

A LITTLE SALT.
A LOT OF
POSSIBILITY.

An ancient craft. A fresh perspective.
Your field guide to pickling, fermentation, and the art of preserving something good.

Find your first pickle Explore the science
ROOTED IN SCIENCE.MADE FOR YOUR KITCHEN.
A glass jar of emerald cucumbers, dill and peppercorns in clear brineFIG. 001
THE EVERYDAY ESSENTIAL

The perfect place to start.

BOTANICAL STUDY 001 / CUCUMIS SATIVUS
GOOD THINGS TAKE A LITTLE TIME.SCROLL TO DISCOVER
VEGETABLES, REIMAGINED.SCIENCE, SIMPLIFIED.PATIENCE, REWARDED.NOTHING GOOD GOES TO WASTE.
01 / THE BRINE INDEXSYNCING BASE44 CONTENT…

WHAT’S IN
YOUR JAR?

Follow your curiosity. Find your next favourite.
There’s a whole world beyond the cucumber.

04 RECIPES
Cucumber culinary specimen for The everyday dill pickleRECIPE 001
QUICK PICKLING15 min PREP

The everyday dill pickle

Cucumber, dill & a very satisfying crunch.

1–2 daysBeginnerFridge method
Onion culinary specimen for Quick-pickled red onionsRECIPE 002
QUICK PICKLING15 min PREP

Quick-pickled red onions

A little tang. A completely different sandwich.

1–2 daysBeginnerFridge method
Carrot culinary specimen for Ginger & coriander carrotsRECIPE 003
QUICK PICKLING20 min PREP

Ginger & coriander carrots

Earthy sweetness meets a sharper side.

1–2 daysBeginnerFridge method
Cabbage culinary specimen for Cabbage. Salt. Time.RECIPE 004
FERMENTATION30 min PREP

Cabbage. Salt. Time.

Meet the wonderfully simple art of sauerkraut.

3–4 weeksIntermediateFermented
START HERERECIPES / METHODS / GUIDES

A CLEAR PATH
INTO THE JAR.

Choose a reviewed recipe or explore the method, ingredient and tool indexes that connect the HowToPickle field guide.

Quick picklingEveryday dill picklesQuick picklingQuick-pickled red onionsQuick picklingGinger & coriander carrotsFermentationClassic sauerkrautExplorePickling by ingredientLearnChoose a methodCalculatePickling toolsUnderstandPickling guides
02 / THE FUNDAMENTALSA LITTLE KNOWLEDGE GOES A LONG WAY

OLD CRAFT.
NEW CURIOSITY.

You don’t need a laboratory.
Just a jar, a few good ingredients,
and the confidence to begin.

FIELD NOTE 01

Quick pickle.

Vinegar does the work. Fresh vegetables meet an acidic brine, then go straight into the refrigerator. Bright, crisp and ready in a day or two.

VINEGAR + VEGETABLES + REFRIGERATION
FIELD NOTE 02

Let nature ferment.

Salt creates the right environment for lactic acid fermentation. Keep your vegetables submerged and follow a tested method. Patience is part of the recipe.

VEGETABLES + SALT + TIME
FIELD NOTE 03

Measure. Don’t guess.

Not all salt crystals weigh the same. Understand your recipe’s weight basis, measure carefully and never confuse a refrigerator recipe with shelf-stable canning.

PRECISION IS AN INGREDIENT
03 / THE PRECISION DEPARTMENT

A SMALL MEASURE.
A BIG DIFFERENCE.

Good fermentation starts with understanding your recipe. A percentage means very little until you know what you’re weighing.

A NOTE FROM THE LAB

A 2% water-based brine uses 20 g salt per 1,000 g water. A vegetable-based percentage is different. Choose the basis your tested recipe specifies, not the one that gives the smallest number.

TOOL NO. 001

Less guesswork.
Better brine.

Calculate salt by weight. Precision is a good habit.

SALT TO WEIGH20g

Arithmetic only, not a preservation recipe. Match the weight basis and salt level to a tested recipe; this tool cannot verify acidity or safety.

Read preservation guidance
THE PICKLE LETTER

ONE GOOD JAR
AT A TIME.

Seasonal recipes, practical technique and new tools—sent occasionally, not endlessly.

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04 / THE PANTRY

GOOD TOOLS.
GREAT BEGINNINGS.

A thoughtfully stocked shelf, not an endless aisle.
Discover the essentials for your next small batch.

Explore the Pantry